Saffron milk cap or Woolly milk cap

Cap 4–15 cm across, convex at first, then funnel-shaped. Surface smooth or slightly sticky, bright orange or brick-rusty, with darker concentric zones. Turns greenish when damaged.

Cap 4-12 cm, convex with a depressed center at first, then funnel-shaped. Pink, brick-pink to brick-red, with distinct darker concentric zones. The margin is inrolled, with a characteristic fluffy (downy) edge — hence the name “woolly.”

Gills crowded, narrow, decurrent, bright orange, turning green when damaged. They release an orange milk that stays unchanged or slowly turns green — this is the key identification feature.

Gilled hymenophore. Gills crowded, narrow, adnate or slightly decurrent down the stem. Whitish or with a pinkish tint, turning cream with age. Spore print creamy-white.

Stem 3–8 cm tall, 1–2.5 cm thick, cylindrical, solid (in young ones), hollow in mature ones. Surface orange, smooth, turning green when damaged. Often has small pits. No ring.

Stem 4-6 cm tall, 1-2 cm thick, cylindrical, hollow inside. Same color as the cap or slightly paler. Surface smooth, with no ring and no volva.

Flesh firm, orange-yellow or orange, slowly turning green on exposure to air when damaged. Releases an orange milk whose taste is mild or slightly acrid depending on where it grows. The mushroom tastes pleasant, slightly resinous.

The flesh is white and firm, releasing abundant white milk when damaged. The milk doesn't change color in the air. When cut, the flesh itself doesn't darken or turn yellow either.

Smell pleasant, fruity-resinous, with light notes of conifer forest. The aroma survives salting and pickling, giving the food a distinctive woodland character.

Faint mushroomy smell, slightly resinous. Raw flesh tastes acrid, sharp, with peppery notes. Don't taste it raw — it causes blisters on the tongue.